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Baked Stuffed Onions

6 large yellow onions. 1 cup fresh breadcrumb. 14 cup grated parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon oregano. 1 tablespoon chopped green onion (green part only). 3 tablespoons butter, melted. salt and pepper (optional).

Peel the onions leaving the root end uncut. Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes. Remove the onions from the pot and cool. Preheat the oven to 350 degrees F. Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe). Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter. Add salt and pepper to the bread crumb mixture if desired. Place the onions in a greased baking dish and fill with stuffing. Drizzle with the remaining tablespoon of butter. Bake the onions for 30-40 minutes or until soft.

Easy Pickled Beets

6 -8 beets. 13 cup vinegar. 14 cup sugar. 14 cup water. 12 teaspoon cinnamon. 14 teaspoon salt. 14 teaspoon ground cloves.

Boil beets for approx. 15-20 minutes. Drain and pour cold water over them. Peel skin off and cut roots& tops off. In a sauce pan add remaining ingredients, stir. and add beets, bring to a boil. Simmer for 5 minutes. Chill. Good for 1 month in refridgerator.

Very Berry Blueberry Muffins

2 cups all-purpose flour. 2 teaspoons baking powder. 34 teaspoon salt. 12 cup light margarine, softened. 1 cup Splenda sugar substitute. 14 cup honey. 2 large eggs. 1 teaspoon vanilla extract. 23 cup skim milk. 1 cup fresh blueberries or 1 cup frozen blueberries, thawed.

Place oven rack in top 1/3 of oven. Preheat oven to 375F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray. Sift together flour, baking powder and salt, set aside. Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

String Bean and Tomato Salad

1- 1/2 pound String Beans. 1- 1/2 pint Grape Tomatoes, Halved. 1- 1/2 Tablespoon Kalamata Olives (optional). 1/4 cups Extra Virgin Olive Oil. 1 Tablespoon Shallot, Finely Chopped. 1 Tablespoon Tarragon, Finely Chopped. 1 Tablespoon Parsley, Finely Chopped. 1/2 teaspoons Salt. 1/2 teaspoons Pepper.

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you dont want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them). Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve. Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen. This recipe is adapted from Food and Wine Magazine.

Turkey Chowder

1 cup finely chopped green onion. 1 cup finely chopped carrot. 1 cup finely chopped celery. 14 cup butter. 14 cup flour. 2 cups turkey broth or 2 cups chicken bouillon. 2 cups half-and-half. 14 teaspoon salt. 18 teaspoon white pepper. 1 dash cayenne pepper. 2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans).

Saute onions, carrots, celery in butter until soft but not brown. Blend in flour. Gradually stir in broth, then half& half. Cook, stirring constantly, until mixture thickens. Stir in salt, pepper, cayenne, and turkey. Stir a few minutes until turkey is heated through. Devour!

Lemon Drop Cocktail

1 12 fluid ounces lemon-flavored vodka. 34 fluid ounce fresh lemon juice (save at least one wedge from the lemon). 1 teaspoon sugar.

Run reserved lemon wedge around the edge of a martini glass to moisten and then dip the glass in sugar. Fill a shaker with cracked ice, add the lemon vodka, lemon juice, and sugar. Shake well and strain into the sugared glass.

Apple Crisp

8 cups Peeled And Sliced McIntosh Apples. 4 Tablespoons Butter. 1/2 cups Water. 2 Tablespoons Cinnamon, Divided. 1 cup Flour. 1 cup Sugar. 1 teaspoon Baking Powder. 2 whole Eggs. 1 dash Salt.

Heat oven to 350 degrees (F). Place apples in large baking dish. Slice butter into small cubes and spread over apple pieces. Add water and 1 Tablespoon cinnamon with apples. Set aside. In mixing bowl mix together remaining cinnamon, flour, sugar, baking powder, eggs and salt, it should resemble a cornmeal mixture. Cover apples with flour mixture (crust) and pat down. Bake for 25-30 minutes or until top is brown and liquid is bubbling at edges of crust.

Salmon Baked on a Cedar Plank With Hoisin Glaze

4 (10 inch) cedar planks. 4 tablespoons hoisin sauce, glaze. 4 (6 ounce) true north salmon fillets, skin on. 1 lime, juice and zest of. 2 teaspoons honey. 2 small garlic cloves, minced. 2 tablespoons minced fresh cilantro. coarse salt.

Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl. Soak the cedar plank in water for at least 2 hours and up to 12. Preheat the oven to 425 degrees F. In a small bowl, stir together the ingredients to make the hoisin glaze. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated. Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood. Place the salmon on the plank, skin side down. Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.

Granny's Coconut Pie

2 frozen pie crusts (deep dish-thawed). 1 cup milk. 2 12 cups flaked coconut (1 7oz bag). 2 cups sugar. 2 teaspoons vanilla. 6 eggs. 12 cup butter.

Put coconut in a bowl. Pour milk over and set aside. Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla. Stir in coconut and milk. Poke thawed crusts well with a fork. Pour batter evenly into the two crusts. Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown. Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.

100 Percent Whole Wheat Bread

1 3/4 cups warm water (110 degrees F (43 degrees C)). 1/4 cup honey. 2 teaspoons instant yeast. 6 cups stone ground whole wheat flour. 6 tablespoons vital wheat gluten. 1 tablespoon flax seeds. 1 tablespoon flax seed meal. 1 tablespoon rolled oats. 1 tablespoon sesame seeds. 1 tablespoon quinoa. 1 tablespoon sunflower seeds. 1 teaspoon salt. 2 tablespoons coconut oil, melted.

Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes. In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes. Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes. Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks.

Lemon-Butter Broccoli Spears

1 bunch broccoli (about 1 1/2 lbs.). 5 teaspoons unsalted butter (I use regular butter and omit the salt). 2 teaspoons fresh lemon juice. 1 teaspoon grated lemon zest. 12 teaspoon salt. 18 teaspoon freshly grated black pepper.

Cut the broccoli into spears discarding the thick end. Steam or cook the broccoli till tender; remove. Melt the butter in a large non-stick fry pan over med-high heat. When butter foams, add the lemon juice and cook for 30 seconds. Add the broccoli, lemon zest, salt, and pepper; cook tossing for 1-2 minutes till broccoli is well-coated. NOTE: For a quick method, use 2 (10-ounce) boxes for frozen broccoli cooked according to directions on box; then follow the above recipe.

Baked Ziti and Italian Sausage

8 ounces ziti pasta, uncooked. 1 lb Italian sausage (mild or hot, your choice). 2 tablespoons vegetable oil. 14 cup butter. 14 cup all-purpose flour. 2 cups milk. 12 cup parmesan cheese, grated and divided. 1 teaspoon salt. 12 teaspoon pepper. 1 (16 ounce) carton ricotta cheese (may use small-curd cottage cheese instead). 1 egg, lightly beaten. 1 tablespoon fresh parsley, chopped. 1 teaspoon salt. 18 teaspoon pepper. 1 cup mozzarella cheese, shredded (4 oz). paprika.

Cook the ziti according to the package directions. Drain well and set aside. Cook the sausage links in oil in a large skillet for 15 minutes or until browned over medium heat; reduce heat if necessary to keep them from burning. Drain well on paper towels. Slice the sausage diagonally and set aside. Melt the butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper. Add the ziti; stir well, and set aside. Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well. Place half of the macaroni mixture in a lightly greased 13 x 9 x 2 inch baking dish. Top with the ricotta cheese mixture and half of the sausage. Top with the remaining ziti mixture and sausages. Sprinkle with the mozzarella and paprika. Cover and bake at 350 degrees for 1 hour.

Caprese Couscous Salad

20 Cherry Tomatoes. 1 Tablespoon Olive Oil. 1/4 teaspoons Salt. 1 cup Israeli Or Pearl Couscous. 1- 3/4 cup Boiling Water. 1/4 cups Fresh Basil, Chopped. 1/2 cups Buffalo Mozzarella Pearls.

Heat oven to 400 degrees F. Once heated, place tomatoes on a baking sheet lined with foil, and drizzle olive oil over top. Liberally sprinkle with salt and roast tomatoes in oven for about 15 minutes. Meanwhile cook couscous. Place the couscous into the boiling water. Reduce heat to simmer, cover, and let cook 10 minutes or until all liquid is absorbed. Add salt to couscous as it is cooking. Once couscous is done, add tomatoes, basil and cheese. Stir to combine. Serve immediately.

Vegetarian Open Faced Sandwich

6 slices sourdough bread, toasted. 3 tablespoons pesto sauce. 1 small eggplant, sliced. 1 small red bell pepper, sliced. 1 medium red onion, sliced. 2 tomatoes, sliced. 1 cup sliced fresh mushrooms. 6 slices mozzarella cheese. 4 cloves garlic. dried oregano. dried basil. salt and pepper to taste.

Preheat the oven broiler. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper. Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

Bacon, Egg and Sweet Sausage Fried Rice

3 whole Eggs. 2 Tablespoons Water. 4 teaspoons Oil, Divided. 8 strips Bacon. 2 Tablespoons Fish Sauce. 3/4 cups Sweet Chinese Style Sausage, Sliced Into Rounds That Are 1/8" Thick Then Halved. 1 cup Chopped Onion. 1 cup Frozen Or Canned Corn. 2 cloves Garlic, Minced. 2 teaspoons Minced Ginger. 1/2 cups Chopped Scallion (green Tops Only. 2 cups Bean Sprouts. 6 cups Cooked Rice, Cold. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper.

In a small bowl beat together the eggs and water. Set aside. Add half of the oil into a preheated large skillet on medium heat. Add egg mixture and cook until the bottom is set. Then turn it over and cook for 15 to 20 seconds. Remove egg from pan. Place on a cutting surface and cut into small pieces. Set aside. Using the same pan, on medium high heat, add the remaining oil. Cook bacon on both sides until brown and crisp. Remove from skillet and place on paper towels. Cut bacon into 1/2 inch pieces and set it aside. Drain fat from the skillet into a small bowl, keeping about 1 tablespoon of grease in the pan. Reserve the drained fat. Combine fish sauce and 2 tablespoons of the reserved bacon fat in a small bowl. Set aside. Reduce heat on the pan to medium/medium low. Add Chinese sausage. Cook for 2 minutes. Add onion, corn, garlic, ginger, scallion and bean sprouts. Saute for 2 to 3 minutes. Add rice, breaking up the lumps. Drizzle fish sauce and bacon fat mixture over rice. Add salt and pepper. Stir till well combined. Cook until rice is hot. Stir in bacon and eggs and cook for 2 to 3 minutes. Remove from heat and serve. Note: The sweet Chinese style sausage is sold in Asian markets or could be purchased online. I would encourage you not to substitute this ingredient as it gives the dish a distinctive taste. If you cant obtain it, then by all means do without or substitute.

Irish Whiskey Salted Caramel Thumbprint Cookies

1 cup Unsalted Butter, Softened. 13 cups Granulated Sugar. 13 cups Light Brown Sugar, Packed. 1 teaspoon Vanilla Extract. 1 teaspoon Irish Whiskey. 2 cups All-purpose Flour. 1/2 cups Semi Sweet Miniature Chocolate Chips, Frozen. 11 ounces, weight Vanilla Caramels, Unwrapped. 3 Tablespoons Heavy Whipping Cream. 2 Tablespoons Irish Whiskey. Ground Sea Salt.

For the cookies: Preheat oven to 350 F. In a large bowl cream the butter and sugars on medium speed, for 2 minutes. Add the vanilla and whiskey and mix for 1 minute. Slowly add the flour and on low-speed mix just until the majority of the flour is incorporated. Using a spatula, mix in the mini chocolate chips. Roll dough into 24 equal sized balls, around 1 1/2-inches wide, and place them about 2 inches apart on Silpat or parchment paper lined baking sheets. Using your thumb, make an indentation in the middle of each cookie. Bake for 10 minutes, or just until the bottom edges of the cookies start turning a golden brown. Remove from oven. After removing the cookies from the oven, use the back of a spoon to reinforce the indentation in each cookie. Allow cookies to cool on the baking sheet for 3 minutes, before removing to a cooling rack. For the filling: Melt the caramels into the cream, in a saucepan over medium-low heat, stirring constantly. This will take several minutes, so be patient. Your arm will definitely get a workout. Take the caramel off of the heat and add the whiskey. Be very carefulthe caramel will bubble up with the addition of the whiskey. Hot caramel is like liquid lava when it hits your skin. With a spoon, or a decorating bottle, fill the indentation of each cookie with caramel, and then top with a bit of the ground sea salt. Allow the cookies to rest for several hours before placing in an airtight container, with waxed paper between each layer of cookies.

Fudgsicles

1 can (13 1/2 Oz. Size) Coconut Milk. 2 ounces, weight 100% Chocolate (bakers Chocolate). 1 whole Date, Pitted. 1/4 teaspoons Vanilla Powder. 1/4 teaspoons Vanilla Stevia.

Note youll also need a popsicle mold and sticks. Recipe makes 6 pretty standard size popsicles (see photo). In a Vitamix (or other high-speed blender) blend coconut milk and chocolate until smooth. Blend in date, vanilla powder and stevia. Pour into the popsicle molds, put mold in the freezer and set timer for 30 minutes. Remove mold from freezer. Place sticks into the semi-frozen popsicles. Freeze for 2 hours. Serve!

Chicken Alfredo

1 package dry pasta, i use spagehtti. 2 (8 ounce) packages cream cheese. 8 tablespoons butter. 1 cup milk. 1 teaspoon garlic powder. salt and pepper. 12 teaspoon red pepper flakes. 4 boneless skinless chicken breasts. 2 cups chopped fresh broccoli. 12 cup chopped red bell pepper.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. While pasta is cooking, Cut chicken breast into bite size pieces and sautee' in a drizel of olive oil or butter. season with salt & pepper wheil it is cooking. In a different pan, melt cream cheese and butter in a skillet over low heat. wisk until smooth. Stir in milk, and season with garlic powder,red pepper flakes, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly. Mix in cooked chicken, broccoli, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over pasta.

Chocolate Chunk Blondies

1 (19 ounce) box French vanilla cake mix (Pillsbury makes one). 12 cup butter, melted. 3 large egg whites. 2 tablespoons milk. 1 cup semisweet chocolate chunk.

Preheat oven to 350F Grease bottom only of a 9 x 13 pan with shortening or cooking spray. Mix cake mix, buter and egg whites and milk in a large bowl with a spoon. Stir in chocolate chunks. Spread evenly in pan. Bake for 20 to 22 minutes or until edges are golden brown. Cool completely, about 1 hour. Cut and serve. Makes about 24 bars. (6 x 4 rows).

Roasted Carrots and Cauliflower with Thyme

1 pound carrots, peeled and sliced. 1 head cauliflower, trimmed and cut into bite-size florets. 3 tablespoons olive oil. 2 tablespoons chopped fresh thyme. 1 tablespoon minced garlic. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 1 cup grated Parmesan cheese, or more to taste.

Preheat oven to 400 degrees F (200 degrees C). Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Mulled Wine (Gluhwein) Original Alcoholic Version

1 bottle (750ml Bottle) Medium Red Wine. 3 ounces, fluid Brandy. 1 Tablespoon Brown Sugar. 1 whole Orange Thinly Sliced (rind And All). 1 whole Lemon, Thinly Sliced (rind And All). 3 whole Cinnamon Sticks. 6 whole Cloves.

Heat all the ingredients in a saucepan and simmer for 30 minutes. DO NOT BOIL! Strain and serve hot!

Cornbread Stuffing with Ham, Chestnuts, and Sage

Stone-Ground Cornbread. 6 tablespoons (3/4 stick) butter, divided. 8 ounces ham steak, cut into 1/2-inch dice (about 2 cups). 2 cups chopped onions. 3 large celery stalks, chopped (about 1 3/4 cups). 2 tablespoons chopped fresh sage. 1 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled. 1/3 cup chopped fresh parsley. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1 1/2 cups (or more) low-salt chicken broth. 2 large eggs. Nonstick vegetable oil spray.

Preheat oven to 350F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature. Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.) Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.

Pumpkin Patch Cake - Cute!

2 (18 1/4 ounce) Pillsbury yellow cake mix, unprepared. 1 cup water. 13 cup vegetable oil. 3 eggs. 4 cups buttercream frosting. food coloring, green, red, yellow.

For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Orange buttercream frosting and a cupcake 'stem' are the finishing touches. To make the cakes and stem: Prepare first recipe cake batter. Scoop 1/2 cup batter in standard-sized muffin tin; pour remaining batter into greased and floured 12-cup Bundt pan. Bake both on middle rack in 350-degree oven until toothpick inserted in center of each comes out clean, 15 to 20 minutes for cupcake and 45 to 55 minutes for Bundt cake. Cool cupcake in pan 5 minutes, then turn out onto rack. Cool Bundt cake in pan 30 minutes, then turn out onto rack. Repeat with second recipe of cake batter. Let both cupcakes and both cakes cool completely. To assemble and frost the pumpkin: Place 1/2 cup frosting in bowl and stir in two drops green food coloring to make frosting for stem. Stir two drops each red and yellow food coloring into remaining frosting, adding more until desired orange color is achieved. Use bread knife to level off domed top of cupcakes and even out bottoms of Bundt cakes. Assemble and frost. After placing one Bundt cake flat side up on a cake platter and covering the flat side with 1 cup orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align. Then place one cupcake cut side up in the hole of the Bundt cake and spread 1 tablespoon orange frosting over the top of the cupcake. Using a cake spatula, cover the entire cake with orange frosting. Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin "creases. ".

Algerian Kefta (Meatballs)

1 pound lean ground beef. 4 cloves garlic, minced, divided. 1/4 cup finely chopped onion, divided. salt and pepper to taste. 3 roma (plum) tomatoes, diced. 1 teaspoon dried parsley. 1/2 teaspoon ras el hanout (optional). 1/2 cup water.

Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Bread Poha

4 cups bread, crusts removed and diced. 1 cup peas, cooked (optional). 12 cup peanuts, roasted and peeled. 2 tablespoons oil. 18 teaspoon asafetida powder. 1 12 teaspoons mustard seeds. 10 -15 curry leaves. 2 -3 whole red chilies. 12 teaspoon turmeric. 2 teaspoons salt (or to taste). 1 teaspoon green chili, finely chopped. 12 cup water. 1 teaspoon sugar (to taste) (optional). 1 tablespoon lemon juice. 1 tablespoon chopped coriander leaves. 1 tablespoon fresh coconut, grated (optional). lemon wedge (to garnish).

Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies. When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little. Add salt and bread and mix well. Add some water and saute till mixed and heated through. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander. Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.

Sweet & Sour Chicken ... From Your Oven!

3 whole Bone-less Skinless Chicken Breasts. 1 cup Cornstarch. 2 whole Eggs, Beaten. 2 Tablespoons Vegetable Or Canola Oil. 1 cup Vinegar (rice Or White). 1- 1/2 cup White Sugar. 1 cup Ketchup. 3 Tablespoons Soy Sauce. 1 Tablespoon Garlic Powder. 1/2 teaspoons Red Pepper Flakes. 1 teaspoon Sesame Seeds, For Garnish.

Preheat oven to 350 degrees F. Cube chicken into large bite-sized pieces. Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil (vegetable or canola) over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned. Place the chicken in a single layer in a 9x13 baking dish. Whisk together the sauce ingredients (vinegar, sugar, ketchup. soy sauce. garlic powder, red pepper flakes) in a small bowl and pour half of the sauce evenly over the chicken. Turn the chicken to ensure each piece is coated. Bake for 1 hour, turning the chicken every 15 minutes. Take the remaining sauce and reduce in a small sauce pan. Top with sesame seeds and additional sauce, serve with rice and stir fried veggies.

Baked Tex Mex Loin Chops

4 boneless pork chops. 12 cup plain yogurt. 1 cup tortilla chips, crushed. 1 12 teaspoons chili powder.

Stir the chili powder into the yogurt. Brush on chops. Press chops into chip mixture. Arrange chops on baking sheet. Spray with cooking spray. Bake on bottom rack at 400* for 30 min, turning twice.

Raspberry Lemonade

1 (12 ounce) can lemonade. 1 (16 ounce) package frozen raspberries. 2 liters ginger ale.

Defrost raspberries saving their juice and discarding the berries. Mix all ingredients and pour back into pop bottle to keep carbonation. We like to freeze it into a slush. Prep time does not include defrost time.

Lemon Cream Tart

1 cup unbleached all purpose flour. 1/4 cup sugar. 1 teaspoon finely grated lemon peel. 1/2 teaspoon salt. 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes. 2 large egg yolks. 1/2 cup sugar. 2 large eggs. 2 large egg yolks. 1 tablespoon (packed) finely grated lemon peel. 1/3 cup fresh lemon juice. 2 tablespoons dry white wine (such as Sauvignon Blanc). 3/4 cup heavy whipping cream.

Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen. Preheat oven to 400F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature. Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.

Spicy Peppercorn and Pecorino Breadsticks

1 (1/4 ounce) package dry yeast (about 2 1/4 teaspoons). 1 13 cups warm water (100F to 110F). 3 12 cups bread flour, divided. 2 tablespoons extra virgin olive oil. 2 teaspoons fresh coarse ground black pepper. 1 34 teaspoons salt. 34 teaspoon crushed red pepper flakes. 4 ounces grated fresh pecorino romano cheese (about 1 cup, but I would rely on weight rather than volume). 2 tablespoons ground semolina (or cornmeal).

In a large bowl, dissolve yeast in warm water and let stand for 5 minutes. Add 1/2 cup flour, stirring with a whisk. Let stand 30 minutes. Add 3 cups flour (you may want to add less, then add the rest as needed), oil, black pepper, salt and red pepper; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes) (I used my KitchenAid to do the kneading) ; cover and let rest 10 minutes. Knead in half of cheese; cover and let rest 5 minutes. Knead in remaining cheese. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), 45 minutes or until double in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down and roll into a 12 X 8-inch rectangle on a lightly floured surface (*see note below). Preheat oven to 450F and sprinkle 1 tablespoon semolina (or cornmeal) onto each of 2 baking sheets (I placed parchment paper on the sheets first). Cut dough in half lengthwise to form two (12X4-inch) rectangles, then cut each rectangle crosswise into 12 (1-inch-wide) strips. (I used a large mezzaluna, which made this step quick and easy. ). Working with 1 strip at a time (cover remaining dough to prevent drying), gently roll each strip into a 15-inch-long rope. Be patient--if they are resistant, this will become easier as the gluten relaxes. And don't worry about trying to make them perfect--if they are, no one will believe you made them anyway. :). Place 12 strips on each prepared pan. Cover and let rise 20 minutes. Uncover and bake at 450F for 12 minutes (I baked a bit longer). Remove from pans and cool completely on wire racks. * Note: I used a wooden board and added no extra flour. I also added no flour to the surface I used to roll the breadsticks. If you've never made breadsticks or rolls, it may help to know that the dough needs a surface to "adhere" to as you are rolling them. This makes it much easier, as you can roll them without them just scooting around all over the place. The dough will quickly dry out at this point if it is overworked, or too much flour is added.

Bacon-Onion Jam

3/4 pound slab bacon, diced into cubes. 4 medium-size white or Spanish onions, peeled and diced. 1 1/2 teaspoons mustard seed. 2 1/2 tablespoons dark brown sugar. 1/4 cup balsamic vinegar. Kosher salt and freshly ground black pepper.

Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes. Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.) Taste the jam, and add salt and pepper if necessary. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Almond-Milk Rice Pudding

1 1/2 c. sushi rice. 13 c. sugar. 1 pinch salt. 7 c. unsweetened almond milk. cherry preserves.

In a large saucepan, combine the rice, sugar, salt, and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes. Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cooking until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining 1 cup of almond milk. Serve topped with cherry preserves. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

Bob's Mexican Stuffed Chicken

2 cups crushed corn flakes. 1 tablespoon chili powder. 1 (1.27 ounce) packet dry fajita seasoning. 1/4 cup chopped red bell pepper. 1/4 cup chopped yellow bell pepper. 1/4 cup chopped orange bell pepper. 1/3 cup chopped fresh mushrooms. 1/2 medium red onion, diced. 4 skinless, boneless chicken breast halves - pounded thin. 1 cup shredded Cheddar cheese, divided. 1/4 cup salsa. toothpicks.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Easy Falafels

1 (15 -19 ounce) can chickpeas, drained. 1 cup dry breadcrumbs. 2 eggs. 2 tablespoons chopped fresh parsley. 1 tablespoon olive oil. 1 teaspoon lemon juice. 1 teaspoon garlic powder. 12 teaspoon salt. 12 teaspoon pepper. 12 teaspoon ground cumin. 12 cup vegetable oil.

Preheat oven to 400 degrees. In a food processor, combine all of the ingredients, except the oil. Mix on medium-high speed until well blended. Shape the mixture into 1-1/2-inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten the balls to about 1/2-inch thickness with the bottom of a heavy drinking glass. Brush the falafels with the oil and bake for 20 minutes, until golden brown on both sides, turning halfway through the baking.

Peanut Butter/Chocolate Chip Cookie Bars

1/2 cup butter. 1 1/2 cups graham cracker crumbs. 1 (14 ounce) can sweetened condensed milk. 2 cups semisweet chocolate chips. 1 cup peanut butter chips.

Preheat oven to 350 degrees F. Melt butter over low heat. Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly. Bake 25 to 30 minutes.

Mushroom Marinara

1/2 cups Chopped Red Onion, Divided. 6 cloves Garlic, Minced, Divided. 5 Tablespoons Olive Oil, Divided. 2 Tablespoons Dry Sherry (or Any Other Wine). 8 ounces, weight Whole White Mushrooms, Cleaned And Sliced. 8 cups Tomatoes, Chopped. 8 ounces, weight Quality Mushrooms (Shiitake Or Your Favorite Type). 1/2 teaspoons Italian Seasoning.

Prepare all ingredients as noted. Set aside a small amount of the chopped onions and minced garlic. Heat a large saucepan to medium heat and add 3 tablespoons of olive oil. Add onions and garlic (other than the small amount you set aside) and saute for 2-3 minutes. Add dry sherry (or wine of choice), then add the sliced white mushrooms (leave your premium mushrooms for later) and continue to saute for about 4 minutes or until mushrooms begin to cook through. Add chopped tomatoes. Continue to saute, stirring occasionally and smashing the tomatoes against the side of your pot with a wooden spoon. Once the tomatoes are cooked down, dump the entire mixture into your blender and blend into a smooth sauce. Meanwhile, add the remaining 2 tablespoons of olive oil to your still warm pan along with your reserved onions and garlic and premium mushrooms. Saute until mushrooms are cooked through. When done, add the sauce mixture back to the pot with sauteed premium mushrooms and stir. Add the Italian seasoning. Presto. Youre done. Enjoy over your favorite cooked pasta.

Celery, Artichoke, Hearts of Palm and Shrimp Salad

2 pounds Cooked Medium Shrimp. 14 ounces, weight Canned Artichoke Hearts In Water, Sliced And Drained. 2 cups Chopped Celery. 14 ounces, weight Canned Hearts Of Palm, Drained And Sliced. 1 cup Sliced Green Onions. 2 Tablespoons Pesto. 2 Tablespoons Fresh Lemon Juice. 1 Tablespoon Salt. 1/4 cups Olive Oil. 1 teaspoon Freshly Ground Pepper. 1 teaspoon Chopped Fresh Basil. 8 whole Large Shallots, Chopped. 1 teaspoon Honey. 18 teaspoons Chili Flakes.

Combine in a bowl the first 5 ingredients. Mix the rest of the ingredients in a separate bowl and then pour that mixture over the combined first 5 ingredients. Garnish with fresh parsley and dive in.

Pork Chops and Gravy

4 whole Bone-in Pork Chops. 1 envelope Onion Soup Mix (1 Oz. Packet). 1- 1/2 cup Chicken Broth. 1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium). 1 envelope Dry Pork Gravy Mix (1 Oz. Packet).

Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours. Serve with mashed potatoes to take advantage of all the yummy gravy. Cooks Note: You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.

Cubano Pork Tenderloin

2 (1 1/2 lb) pork tenderloin (about 3 lbs total). 12 cup fresh orange juice. 13 cup fresh lime juice. 14 cup dark rum (optional). 5 minced garlic cloves. 2 teaspoons oregano. 2 teaspoons cumin. 2 teaspoons salt. 1 bay leaf. 12 teaspoon fresh ground black pepper.

Rinse the tenderloins, pat dry and place in a resealable plastic bag. Combine the remaining ingredients and pour over the tenderloins. Marinate in the refrigerator for at least 8 hours, turning occasionally. Drain and discard the marinade; place the tenderloins in a foil lined baking pan. Roast the tenderloins at 350 degrees until a meat thermometer registers 150 degrees, approximately 30-40 minutes. Let the pork rest 5-10 minutes before slicing in 1/2" slices to serve.

Citrus Garlic Salad Dressing / Marinade

3 large garlic cloves. 13 cup orange juice. 1 tablespoon balsamic vinegar. 2 tablespoons olive oil. 12 teaspoon dried thyme. salt and pepper.

Peel and mince garlic; set aside. Whisk together other ingredients. Add minced garlic to oil citrus mixture. Can be chilled or used at room temperature.

Pretty Party Pasta Salad

8 ounces tri-colored pasta, any shape. 1 cup grated parmesan cheese, from the deli. 1 cup fat-free Italian salad dressing. 1 red bell pepper, chopped. 1 red onion, chopped. 12 lb cheddar cheese, cut in 1/2 inch cubes. 2 cups broccoli florets, steamed til barely tender. 12 cup sliced ripe olives.

Cook and drain the pasta. Toss all the ingredients together in a large bowl. Chill for a minimum of four hours. Put in your prettiest clear glass bowl, and serve.

Ginger Crinkles

2/3 cup vegetable oil. 1 cup white sugar. 1 egg. 1/4 cup molasses. 2 cups all-purpose flour. 2 teaspoons baking soda. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/4 cup white sugar. 1/2 teaspoon salt.

Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated. Roll teaspoonful of dough into ball, drop into sugar to coat. Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Stone Fruit Sangria

1 whole Peach, Halved, Pitted And Sliced. 1 whole Plum, Halved, Pitted And Sliced. 1 whole Nectarine, Halved, Pitted And Sliced. 1 whole Apricot, Halved, Pitted And Sliced. 20 whole Cherries, Pitted. 1/4 cups Peach Schnapps. 1 bottle (750ml Size) White Wine, Chilled. 4 cups Chilled 7-up (or Ginger Ale Or Club Soda).

Place sliced fruit in a large pitcher. Add peach schnapps and wine. Let it stand in refrigerator for 1 hour. Before serving, add 7-up and serve over ice.

Snow Balls

2 cups Butter. 1 cup Confectioners (Powdered) Sugar. 1 Tablespoon Almond Extract. 2 cups All-purpose Flour. 1 cup Walnuts(crushed In Blender). 1 cup Milk Chocolate Chips (crushed In Blender). 1/2 cups Sweetened Shredded Coconut. 2 cups Powdered Sugar, For Rolling The Baked Cookies In.

Preheat oven to 350 degrees F. Beat butter, powdered sugar and the almond extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, crushed walnuts and the milk chocolate chips, beating on low speed. Then add the shredded coconut until well blended. Shape dough into 2 1/2-inch balls. Place them, 1-1/2 inches apart, on ungreased baking sheet. ** Note: I usually cook 6 cookies at a time due to cooling, if you have too many to roll in the powdered sugar at one time, the cookies will cool before you can roll them in the sugar and it will not stick when cooled. Bake 14 to 15 minutes or until bottoms of cookies are lightly browned. Remove from oven and pick up each cookie with spatula it will be warm in your hands. (It needs to be almost too warm to the touch for the sugar to stick to the cookie). Form into a ball by squeezing together then take the formed ball and roll in a heap of 2 cups of powdered sugar on waxed paper. Do this by pulling up more of sugar from the pile and keep rolling the cookie around for the sugar to coat the cookie well. Set cookies aside in a dish to cool. Keep doing this for each cookie then start your next batch of rolled dough to bake. Store in tightly covered container at room temperature. Do not allow your cookies to overbake or you will not be able to form into a ball.

Rose Water Turkish Delight

cooking spray. 2 cups white sugar. 1 cup water. 3 (.25 ounce) envelopes unflavored gelatin. 2 teaspoons rose water. 1 dash red food coloring, or desired amount. 1 cup confectioners' sugar.

Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside. Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes. Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan. Cover pan with plastic wrap and refrigerate 8 hours to overnight. Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares. Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.

Honey Roasted Apricots with Toasted Coconut & Candied Almonds

9 whole Apricots, Halved, Pits Removed. 1/4 cups Honey. 1 cup Sweetened Coconut Flakes. 1 Tablespoon Unsalted Butter. 1/2 cups Silvered Almonds. 1 Tablespoon Sugar In The Raw. 1 teaspoon Granulated Sugar. Splash Of Water.

Preheat oven to 400 degrees F. For the honey roasted apricots: Place apricots on a baking sheet. Drizzle tops with honey and roast for about 5 to 7 minutes or until golden brown. To serve, place 3 apricots on a plate per person. Top apricots with toasted coconut and candied almonds. For the toasted coconut: In a skillet preheated to medium heat, toast the coconut flakes until slightly golden brown. Remove from skillet and set aside. For the candied almonds: In a a skillet preheated to medium heat, melt the butter. In a small bowl, combine almonds, both sugars, and water. Add almonds to the pan and let them caramelize stirring as to not burn about 5 minutes. Remove from heat and set aside.

Bea's Grilled Pork Chops

2 tablespoons veg oil. 2 tablespoons soy sauce. 2 teaspoons ginger. 1 12 teaspoons garlic powder. 4 pork chops, bone in.

Mix first 4 ingredients, and brush onto both sides of chops. Grill chops, brushing with soy mixture every so often, until cooked through.

Roast Beef With Porcini Coffee Sauce

1/4 cup balsamic, vinegar. 2 tablespoons fresh thyme leaves. 1 tablespoon fresh rosemary leaves, chopped. 1/3 cup olive oil. 1 4 1/2 pound beef rump roast. 4 cloves garlic, cut into thirds. 2 pounds Sebago potatoes, chopped. 3 1/2-pound packets cherry truss tomatoes. splash of red wine or port. handful of porcini mushrooms. 1 shot of espresso. 1 tablespoon truffle salt. 2 tablespoons honey.

Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish. Using a small sharp knife, cut twelve 1 x 1 1/2-inch deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerater for 3 to 4 hours, if time permits. Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray. Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from barbecue. Cover. Rest beef for 20 minutes. Place tomato in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse. Slice beef. Serve with potatoes, tomatoes and truffle porcini coffee sauce.

Leek Bread Pudding

2 cups 1/2-inch-thick slices leeks (white and light green parts only). Kosher salt. 4 tablespoons (2 ounces) unsalted butter. Freshly ground black pepper. 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf. 1 tablespoon finely chopped chives. 1 teaspoon thyme leaves. 3 large eggs. 3 cups whole milk. 3 cups heavy cream. Freshly grated nutmeg. 1 cup shredded Comte or Emmentaler.

Preheat the oven to 350F. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium saute pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on. Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg. Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Roasted Garlic & Cannelli Bean Hummus

1/2 cups Olive Oil. 4 whole Large Garlic Cloves, Peeled And Halved. 2 Tablespoons Lemon Juice, Fresh Or Bottled. 2 cans 15 Oz. Cannelli Beans, Drained But Reserve Liquid. 1/2 teaspoons Smoked Paprika. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper. 2 Tablespoons Parsley, Finely Chopped.

1. In a very small sauce pan, add olive oil and fresh garlic. Cook on lowest setting of your stove top until garlic is just soft and slightly brown, about 20 minutes. Remove from heat. 2. Into a food processor, add about 2 tablespoons of the reserved garlic olive oil, lemon juice, roasted garlic cloves, cannelli beans, half of the reserved liquid from the beans, paprika, salt and pepper. Process until smooth; add more of the reserved bean liquid if necessary. Taste, add more salt and pepper if necessary. Refrigerate. 3. When ready to serve, pour into a pretty serving dish. Drizzle some of the reserved garlic olive oil over the hummus. For garnish, sprinkle a pinch of smoked paprika and the chopped parsley. Beautiful! Serve with pita chips, warm pita bread, or your own toasted baguette. Note: I use this amount of olive oil so that the garlic is completely covered while roasting. Refrigerate leftover oil, its excellent in salad dressings or for dipping.

Tortellini and Caponata Bake

1 13 cups cheese tortellini or 1 13 cups spinach and cheese tortellini. 2 cups caponata (Caponata). 12-34 teaspoon crushed red pepper flakes. 2 -3 ounces mozzarella cheese, grated.

Preheat oven to 350 degrees. Boil the tortellini al dente, approximately 10 minute. Drain, return to pan and toss to dry, stir in the leftover caponata and warm, stirring to combine; stir in red pepper flakes. Pour the ingredients into a small dish that has been sprayed with non-stick cooking spray, sprinkle the grated cheese over all and bake for 15 minutes or until cheese is melted and mixture is heated through.

All Purpose Blueberry Sauce

2 cups fresh blueberries or 2 cups frozen blueberries. 12 cup water. 13 cup honey. 1 tablespoon lemon juice. 1 pinch cinnamon (to taste). 1 pinch nutmeg (optional). 2 teaspoons cornstarch. 2 tablespoons water.

In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste. Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Mix cornstarch with the 2 Tablespoons water. Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens. Serve sauce warm or cold.

Creole Pan-Fried Flat Iron Steak

2 pounds flat iron steak. 1 tablespoon hot pepper sauce (e.g. TabascoTM). 2 tablespoons lime juice. 2 teaspoons garlic salt. 1/8 teaspoon salt. 1/8 teaspoon ground black pepper. 2 1/4 teaspoons blackened seasoning. 1/2 cup butter. 1/2 cup water.

Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning. Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes. Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

Moms Top Secret Patty Melts

3 whole Large White Onions. 2 Tablespoons Olive Oil. 1/2 teaspoons Salt. 5 dashes Worcestershire Sauce. 3 pounds Ground Beef. 1 teaspoon Salt. 1 teaspoon Pepper. 1 teaspoon Onion Powder. 1 teaspoon Garlic Powder. 3 Tablespoons Olive Oil. 1 stick Butter. 1 loaf Sourdough Bread. 1 cup Thousand Island Dressing. 9 slices Swiss Cheese.

For the sauteed onions, slice onion and saute in a saucepan on medium heat. Add olive oil and cook for 25 minutes, stirring occasionally. Add salt, pepper and Worcestershire towards the end of cooking. Set aside. While onions cook, prepare the patties. Mix beef and seasonings, forming into an oval shape about the sized of the sourdough bread. (My patties were about 1/3 pound each.) Heat olive oil in electric skillet and prepare to fry each patty until nicely browned, and cooked through. Remove from pan, and drain on paper towels, keeping warm until ready to assemble the sandwiches. To assemble, wipe out skillet with more paper towels, but leave some of the oil and bits of meat behind. Spread butter on each slice of bread as needed, and place buttered-side down in the skillet. On one side of the bread, place a slice of Swiss cheese. On the other side, spread a generous helping of dressing. Place a beef patty and onions on top of the dressing. Wait for bread to be warmed and toasted before assembling the sandwiches and removing from skillet. Cut and serve immediately.

Herb Cornbread

5-13 ounces, weight Cornmeal Or Polenta. 5-13 ounces, weight Self Raising Flour. 1 Tablespoon Sugar. 2 teaspoons Baking Powder. 1 teaspoon Salt. 1/2 Tablespoons Black Pepper. 2 whole Eggs. 1 cup, 4 tablespoons, 3/4 teaspoons, 1-78 pinches Buttermilk. 1-78 ounces, weight Butter, Melted. 2 whole Red Chilies, Finely Chopped. 2 Tablespoons Mixed Chopped Herbs (I Use Parsley, Chives And Basil).

Preheat the oven to 350F. Butter a bread pan (I like to use a square brownie pan) with a bit of the melted butter and set aside. In a big bowl, mix the cornmeal, flour, sugar, baking powder, salt and pepper. In another bowl, mix the eggs, buttermilk and melted butter. Pour into the dry ingredients and mix well. Fold in the chillies and herbs and pour into the buttered pan. Bake for 45 minutes. It should look golden brown but not too dark. Insert a knife and if it comes out clean, its ready! Tastes great on its own with a spread of butter or as an accompaniment to soup, beans or even a salad!

Caprese Pasta Salad

1 (16 ounce) package fusilli pasta. 1 cup fresh basil leaves. 1/4 cup grated Parmesan or Romano cheese. 1/4 cup pine nuts, toasted (optional). 2 cloves garlic. 1/4 cup olive oil. 1 pint cherry tomatoes, halved. 3 tablespoons grated Parmesan cheese. 4 ounces fresh mozzarella cheese, cut into strips. salt and pepper to taste.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

Loaded Potato Pizza

2 34 cups flour. 2 tablespoons sugar. 1 (1/4 ounce) packet fast rising yeast. 12 teaspoon salt. 1 cup water. 2 tablespoons oil. 1 cup fresh mozzarella cheese (cubed). 1 cup sliced red potatoes (roasted). 13 cup bacon (cooked and chopped). 12 cup green onion (chopped). 12 cup shredded mozzarella cheese (low moisture). 12 cup shredded cheddar cheese. 12 cup sour cream. 2 tablespoons ranch dressing.

Add ingredients to bread maker on dough setting. Slice baby red potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 15 minutes. Mix sour cream and ranch together until completed incorporated. Once the dough is ready, roll out on a floured surface and let rise another 15 minutes. Coat the dough lightly with oil. Place potatoes on dough evenly. Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese. Sprinkle the pizza with the bacon and green onions. Bake in 400 degree oven until the edges turned brown. Top with the sour cream/ranch mixture.

Pan-Seared Scallops with Arugula Pesto

2 cups Fresh Arugula. 6 Basil Leaves. 2 Garlic Cloves. 2 Tablespoons Pine Nuts. 1 teaspoon Lemon Juice. 3/4 cups Extra Virgin Olive Oil. 2 Tablespoons Canola Oil. 1 pound Completely Cleaned Sea Scallops. Salt And Black Pepper.

To the pitcher of your blender, add the arugula, basil, garlic, pine nuts, lemon juice and a dash of salt and black pepper. Pulse until the mixture just comes together. With the blender running on low, pour the olive oil in to the pitcher. Continue blending for 3-4 minutes until the pesto is completely pulverized. Adjust seasoning to taste, transfer to an airtight container and place it in the refrigerator where it will keep for about a week. Preheat a large saute pan over medium-high heat. Add the canola oil and heat until it gets a swirled effect (this means its getting hot). Season the sea scallops with a pinch of salt and black pepper, and add them to the hot pan. Sear for 2 minutes and then flip. Sear for another 2 minutes or until cooked through. Be careful as there is a fine line between a scallop being raw and overdone. This may take some practice and knowing your stove well. Remove from heat. Serve immediately drizzled with arugula pesto and enjoy!

Baked Lentils with Cheese

2 cups water. 1 2/3 cups dry lentils. 1 bay leaf. 2 teaspoons salt. 1/4 teaspoon pepper. 1/4 teaspoon dried marjoram. 1/4 teaspoon dried sage. 1/4 teaspoon dried thyme. 2 large onions, chopped. 3 cloves garlic, minced. 1 (14.5 ounce) can stewed tomatoes. 2 large carrots, cut into 1/2 inch pieces. 1 stalk celery, chopped. 1 green bell pepper, chopped. 1 1/2 cups shredded sharp Cheddar cheese.

Preheat the oven to 375 degrees F (190 degrees C). In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes. Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

Fruity Protein Mousse

1 ounce plain gelatin. 1 cup water. 34 cup ricotta cheese. 34 cup cottage cheese. 12 ounces fruit (she uses apples, pineapple, and berries, peeled and ready to eat). 4 teaspoons Splenda granular.

Stir the water and gelatin together and heat for 1 minute until thickened. Allow to thicken for another 2 minutes. Add fruit, gelatin mixture, cheeses, and Splenda to blender. Blend until smooth. Pour into serving containers and chill until serving time.

Fish Chowder I

4 potatoes, peeled and diced. 1 onion, chopped. 4 slices bacon, diced. 1/4 pound haddock fillets, chopped. 1/2 cup milk. 1/4 teaspoon freshly ground white pepper.

In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer. In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture. Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

Eggless Chocolate Chipit Snackin' Muffins

1 12 cups all-purpose flour. 1 cup granulated sugar. 2 tablespoons cocoa. 1 teaspoon baking powder. 1 teaspoon baking soda. 12 teaspoon salt. 14 cup oil. 1 teaspoon vanilla. 1 tablespoon vinegar. 1 cup warm water. 12 cup chocolate chips.

Preheat oven to 400 degrees. In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in the centre. Add oil, vanilla, vinegar and warm water. Stir just until moist. Stir in chocolate chips Spoon batter into paper-lined muffin tins, filling to top. Bake for 15-20 minutes.

Broccoli Ala Ritz Casserole

2 (10 ounce) packages frozen broccoli florets. 12 lb Velveeta cheese, cubed. 12 cup margarine or 12 cup butter, divided. 24 Ritz crackers.

Cook and drain the broccoli. Place broccoli in a buttered, 2 quart casserole baking dish. Over low - medium heat, melt 1/4 cup of margarine or butter and Velveeta, until smooth and pour on top of the broccoli. Crush 1 tube of Ritz crackers and mix all ingredients together, in the casserole dish. Melt rest of margarine or butter and pour over the top and bake in a pre-heated 350 degree oven for 10-15 minutes .

Spicy Potatoes and Scrambled Eggs

2 potatoes, scrubbed. 4 tablespoons vegetable oil, divided. 3 eggs. salt and pepper to taste. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1/2 teaspoon salt.

Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside. Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready. In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Cocoa-Berry Shortcakes

1 cup all-purpose flour. 14 cup unsweetened cocoa powder. 14 cup sugar. 1 teaspoon baking powder. 3 tablespoons margarine. 23 cup skim milk. 1 large banana, peeled and cut into chunks (ripe). 12 cup frozen fat free non-dairy topping, thawed. 12 cup plain nonfat yogurt. 1 teaspoon honey. 1 dash ground nutmeg. 3 cups fresh strawberries.

In a large bowl stir together flour, cocoa powder, sugar and baking powder. Cut in margarine till mixture resembles coarse crumbs. Make a well in the center; add skim milk all at once. Stir just till dough clings together. Drop in equal portions onto a lightly greased baking sheet. Bake in a 450 degree oven for 8 to 10 minutes. Cool slightly on a wire rack. Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup). Add whipped topping, yogurt, honey and nutmeg; stir till smooth. Reserve 6 berries for garnish; slice remaining berries. To assemble, split cocoa biscuits in half crosswise. Set tops aside. Arrange strawberry slices on bottoms. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit. Top with the biscuit tops. Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes. Garnish with the reserved whole strawberries.

Ooey Gooey Praline Apple Bread

1- 1/2 cup Chopped Pecans, Divided. 1 container (8 Oz.) Sour Cream. 1 cup Granulated Sugar. 2 whole Eggs. 1 Tablespoon Vanilla Extract. 2 cups All-purpose Flour. 2 teaspoons Baking Powder. 1/2 teaspoons Baking Soda. 1/2 teaspoons Salt. 1- 1/2 cup Finely Chopped, Peeled Granny Smith Apples. 1/2 cups Butter. 1/2 cups Firmly Packed Light Brown Sugar.

1. Preheat oven to 350 degrees F. Roast 1/2 cup pecans in a single layer in a shallow pan for 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. 2. Beat sour cream and next 3 ingredients (granulated sugar, eggs, vanilla) at low speed with an electric mixer for 2 minutes or until blended. 3. Stir together flour and next 3 ingredients (baking powder, baking soda, salt). Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. 4. Bake at 350 degrees F for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes; remove from pan to wire rack. 5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil for 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Spicy Rub for Seared Tuna Steaks

2 tablespoons olive oil. 2 tablespoons grated lemon zest. 2 teaspoons ground coriander. 1 1/4 teaspoons ground black pepper. 1 1/2 teaspoons ground ginger. 1 teaspoon salt. 1/2 teaspoon ground cinnamon. 4 (5 ounce) tuna steaks, about 1 inch thick. 1 tablespoon olive oil.

Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.

Lighter Chocolate Fondue (Or Ganache)

12 angel food cake. 1 banana. 1 pears or 1 apple. 1 (16 ounce) container strawberries, hulled. 1 teaspoon orange juice (1 wedge for squeezing). 12 cup unsweetened cocoa powder, natural (for baking). 13 cup sugar. 12 cup fat-free evaporated milk (or low fat). 1 teaspoon vanilla extract. 2 ounces dark chocolate, 60 to 70 percent cocoa solids, chips or finely chopped.

Cut angel food cake into bite size wedges. Peel and cut banana into one inch chunks. Core and slice the pear or apple. Place the bananas, pears and strawberries on a serving platter. Squeeze orange wedge over banana and pear (or apple) and mix gently. In a medium saucepan, whisk together cocoa powder and sugar. Slowly pour in evaporated milk, all the while whisking, to make a paste. Place the saucepan over low to medium heat and cook, stirring constantly, until chocolate base is simmering. Remove pot from heat and whisk in vanilla and chocolate. Keep stirring until chocolate is completely melted. The mixture will be quite thick. Transfer chocolate to a fondue pot to keep warm. If you do not have a fondue pot, try serving the fondue in a warmed ceramic bowl. Dip fruit in chocolate. Spoon chocolate over angel food cake (it is too delicate for dipping) and enjoy! Store leftovers in the refrigerator. Rewarm by microwaving 35-45 seconds, stirring every 10 seconds.

Red Curry Chicken

1 Tablespoon Vegetable Oil. 3 Tablespoons Red Curry Paste. 1 can (398ml Size) Coconut Milk, Divided. 4 cups Boneless, Skinless Chicken Breasts, Cut Into Cubes. 1 Tablespoon Brown Sugar. 2 teaspoons Fish Sauce. 1 teaspoon Powdered Chicken Bouillon. 1/2 cups Chopped Fresh Basil (optional). 4 cups Cooked Basmati Or Jasmine Rice, To Serve.

Step 1: In a large frying pan over medium heat, add the vegetable oil. Then add the red curry paste. Chop up the paste with a wooden spoon. Step 2: When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk. Mix together. Now add the chicken, mix together and cook for 5 minutes. Step 3: Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon. If you find the sauce is really bubbling, lower the heat a little. Step 4: Add the rest of the coconut milk. Mix together and cook for another few minutes. Add the fresh basil at the end if you are using it. Serve with Basmati or Jasmine rice.

Country Beef Stew

1 pound beef sirloin, cut into 1 1/2- inch cubes. 1 tablespoon canola oil. 3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash). 2 tablespoons all-purpose flour. 1 (8 ounce) package frozen mixed vegetables. 1 (14.5 ounce) can no-salt-added diced tomatoes. 4 small potatoes, diced. 1 (16 ounce) package pearl onions.

Preheat oven to 400 degrees F (200 degrees C). Place a Dutch oven or heavy oven-safe pan into oven as it preheats. Toss beef cubes with canola oil in a bowl to coat. Stir garlic and herb seasoning with flour in a shallow bowl; dredge beef in seasoned flour to coat. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven. Reduce oven heat to 325 degrees F (165 degrees C). Bake stew in the oven until meat is tender, about 2 1/2 hours.

All Day Beef Stew

1 lb beef stew meat. 4 carrots, cut in chunks. 1 onion, chopped. 2 -3 stalks celery, cut in chunks. 2 -3 medium potatoes, cut in chunks. 1 (14 1/2 ounce) can whole tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, undrained. 1 dash thyme. 1 dash oregano. 1 pinch salt. 1 beef bouillon cube. 1 12 cups water.

Stir all ingredients together in crock pot. Cover and cook all day on low. About 8 to 10 hours depending on the crock pot.

Brown Sugar Banana Cupcakes with Avocado Frosting

1-13 cup Flour. 1/4 teaspoons Salt. 1- 1/4 teaspoon Baking Soda. 1/2 teaspoons Cinnamon. Pinch Of Nutmeg. 1 whole Egg. 3/4 cups Brown Sugar. 1 teaspoon Vanilla Extract. 1/4 cups Sour Cream. 1/2 cups Butter, Melted. 3 whole Large Ripe Bananas, Mashed. 2 whole Ripe Avocados. 2 Tablespoons Butter, Softened. 4 cups Powdered Sugar. Pinch Of Salt. 1 teaspoon Vanilla Extract.

For the cupcakes: Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Combine flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 1518 minutes. Let cool completely. For the frosting: Remove avocado meat and add to the bowl of an electric mixer. Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if youd like the frosting thicker. Frost the cupcakes. Frosting can be stored in the fridge for up to 3 days. I recommend refrigerating the cupcakes. Makes 20 cupcakes.

Chicken, Sweet Potato Soup

2 cups sweet potatoes, peeled, diced into 1/2 inch cubes. 1 (14 ounce) can vegetable broth. 4 cups chicken broth (canned or your own). 1 (15 ounce) can white beans, drained and rinsed. 34 lb chicken meat, cooked, diced 1/2 inch cubes. 13 cup dried cranberries, chopped. 14 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped. 3 tablespoons fresh parsley, chopped. salt & pepper.

Cook the sweet potatoes in the vegetable broth until tender Apprx 10 minutes. Add remaining ingredients bring to a boil and serve.

Applebee's Jamaica Freeze

1 14 ounces malibu pineapple rum. 34 ounce Midori melon liqueur. 2 ounces pina colada nonalcoholic drink mix. 1 ounce banana puree. ice.

Blend everything together and garnish with a pineapple and cherry. Voila, the perfect Applebees Jamaica Freeze Recipe. Enjoy.

Toasted Coco Colada

3 ounces pina colada nonalcoholic drink mix. 1 12 ounces coconut milk. 12 ounce caramel syrup. 12 ounce coconut syrup. 1 cup ice. 1 lime wedge. toasted coconut flakes, ground.

Blend first 5 ingredients in blender until slushy. Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes. Pour into a daiquiri glass.

The Jeffersons Egg Special

white bread, with crusts removed. prosciutto or ham slices. sharp cheddar cheese, sliced or shredded. 6 eggs. 3 cups milk. 14 cup chopped onion. 14 cup shopped green pepper. 12 teaspoon salt. 12 teaspoon pepper. 12-1 teaspoon dry mustard. 1 -2 teaspoon Worcestershire sauce. 1 dash Tabasco sauce. 14 lb melted butter. corn flakes or Special K cereal, cereals.

Preheat oven to 350 F. Grease 9"x13" pan. Layer pan with bread, ham, cheese, then bread again (like a sandwich). Spread chopped onion and green pepper on top. Place milk in bowl or blender, add eggs and spices, then beat together. Pour mixture over strata and cover. Refrigerate overnight or freeze (if frozen, thaw in fridge overnight). Before baking, pour melted butter and crushed cornflakes on top. Bake for 1 hour. Let stand 10 minutes before serving. Cut in 12 portions.

Taco Soup IV

2 pounds ground beef. 1 onion, chopped. 1 (10.75 ounce) can tomato puree. 1 (15 ounce) can tomato sauce. 1 cup water. 1 (15 ounce) can pinto beans, drained and rinsed. 1 (15 ounce) can whole kernel corn, drained. 1 (1.25 ounce) package taco seasoning mix.

In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed. Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes. Top with cheese, corn chips, sour cream and olives.

Zucchini Nut Bread

3 eggs. 34 cup oil. 2 cups sugar. 2 cups grated zucchini (approx. 2 medium zucchini). 1 teaspoon salt. 1 teaspoon baking soda. 2 teaspoons vanilla extract. 2 teaspoons cinnamon. 14 teaspoon baking powder. 3 cups flour. 1 cup chopped walnuts.

Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!

Pumpkin Bread I

3 1/2 cups all-purpose flour. 2 teaspoons baking soda. 1 teaspoon salt. 1/2 teaspoon baking powder. 3 cups white sugar. 1 teaspoon ground cinnamon. 1 teaspoon pumpkin pie spice. 1 cup applesauce. 4 eggs, lightly beaten. 1 (15 ounce) can pumpkin puree. 1/4 cup water. 1/2 cup chopped walnuts (optional).

Preheat oven to 350 degrees F (175 degrees C). Grease three 7 1/2 x 3 1/2-inch loaf pans. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter until well combined. Stir in nuts. Pour batter into prepared pans. Bake until tester inserted in the center of each loaf comes out clean, 50 to 60 minutes.

Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)

300 g turkey. 30 g turkey liver. 10 g turkey (hearts). 10 g turkey (stomach). 200 g carrots. 100 g tomatoes (or one whole tomato). 150 g onions. 100 g parsley roots. 50 g celery root. 150 g green peas. 10 g kale (one leaf). 10 g salt. 10 g black pepper (whole berries). 20 g flour. 10 g lard. 100 g fresh dill (minced). 100 g sour cream. 3 liters water (cold).

Put cold water in a pot (appropriate large pot). Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours. In the meantime, cook green peas until almost done and put aside. Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup. Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach of course cut them into small pieces). Cook for more 30 minutes on low fire. You can also add noodles if you like. Before serving add sour cream and freshly minced dill and serve.

Mediterranean Quinoa Bowls With Hemp Heart Hummus

1- 1/2 cup Canned Chickpeas (drained). 4 Tablespoons Hemp Hearts. 1 Tablespoon Olive Oil. 2 cloves Garlic. 13 cups Lemon Juice. 2 Tablespoons Tahini. 1/2 teaspoons Salt. 1- 1/2 cup Cooked Quinoa, Tossed With A Bit Of Olive Oil And Lemon Juice And Seasoned With Salt And Pepper. 2 Tablespoons Flat-leaf Parsley, Chopped. 1/4 cups Pitted Kalamata Olives. 1/4 cups Diced Tomato. 1/4 cups Cucumber, Thinly Sliced. 1/4 cups Roasted Pepper, Thinly Sliced. 2 Tablespoons Preserved Lemon, Thinly Sliced. 2 Tablespoons Hemp Heart Hummus.

Add chickpeas, hemp hearts, olive oil, garlic, lemon juice, tahini and salt to a food processor and begin to process; add a bit of water if necessary to achieve a smooth puree. Taste and adjust the seasoning if necessary. Serve drizzled with additional olive oil and sprinkled with hemps seeds, or use as an accompaniment to the Mediterranean Quinoa Bowls. For the quinoa bowls, toss quinoa with chopped parsley and divide evenly amongst bowls. Arrange each bowl with olives, tomato, cucumber, pepper and preserved lemon. Top each bowl with a scoop of the hemp heart hummus.

Watermelon-Lemonade Cooler

15 cups watermelon, seeded and cubed. 2 (12 ounce) cans frozen lemonade concentrate, thawed. 2 mint sprigs. ice. watermelon wedges, mint springs.

Process watermelon, in batches, in a blender or food processor until smooth. Combine concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired.

Salmon en Papillote aka Salmon Pouches in an Oven

1 pound Salmon Fillet. 1 teaspoon Hawaiian Sea Salt. 1 teaspoon Pepper. 2 whole Lemons, Sliced. 5 sprigs Dill.

Set out the salmon (skin side down) on a large sheet of aluminum foil. Preheat the oven to 400 F. Salt and pepper the flesh of the salmon. Add sliced lemons and dill on top of the salmon Fold over the sides of the foil and wrap up your salmon in a foil pouch. See related blog link for step-by-step photos. Place pouch on a rimmed baking sheet and put into the oven for 20 minutes. Take it out of the oven and let it rest for 2-3 minutes. Cut open the pouch and serve hot.

Microwavable Chocolate Fudge

2 cups semisweet chocolate chips. 1 (14 ounce) can sweetened condensed milk. 2 teaspoons vanilla extract. 1 1/2 cups chopped walnuts (optional). 1 cup miniature marshmallows.

Grease an 8x8 inch square pan. Place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. Microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. Stir in the vanilla, then fold in the walnuts and marshmallows. Spread evenly into the prepared pan. Chill until set.

3-Ingredient Nutella Cookies

1 cup Sugar. 1 cup Nutella. 1 Egg.

Preheat oven to 350 degrees F. Mix all ingredients together in a stand mixer. Place 1-inch balls of dough on a greased cookie sheet and bake at 350 degrees F for 810 minutes. The cookies will spread a lot and be very thin. Let cool for a minute or so then remove with a spatula. Cool on wire racks.

Zucchini Swirl Bundt Cake

1- 1/2 cup Flour, Divided Use. 1/2 teaspoons Cinnamon. 1 dash Allspice. 1/2 teaspoons Baking Powder, Divided Use. 1 teaspoon Baking Soda, Divided Use. 1/2 cups Cocoa (dutch Press Works Best). 1/4 teaspoons Espresso Powder. 2 cups Zucchini. 3 whole Eggs. 1 cup Oil (half Olive Oil, Half Canola). 2 Tablespoons Orange Juice (or 1 Tbsp Orange Zest). 1 cup Sugar. 1- 1/2 teaspoon Vanilla. 7 ounces, weight Chocolate Chopped (50% Dark).

Preheat oven to 180 C (or a about 385 F). We will be mixing two different dry batches, so sift each group together in a separate bowl. White Mix: 1 cup flour 1/2 teaspoon cinnamon 1 dash allspice 1/4 teaspoon baking powder 1/2 teaspoon baking soda Black Mix: 1/2 cup flour 1/2 cup cocoa 1/4 teaspoon espresso powder 1/4 teaspoon baking powder 1/2 teaspoon baking soda Combine the rest of the ingredients in a third bowl: the zucchini, beaten eggs, oil, juice, sugar, vanilla, and chocolate. Split the liquid batter between the two dry bowls and mix each bowl gently until completely combined. Butter a bundt pan. To make the swirls, dump alternating cupfuls of white and black batter into the bundt pan. I did about 4-5 alternating colors. Once youve distributed all the batter take a spatula and run it through the middle of the batter around the pan once. This will produce the swirl pattern. (For pictures, see related blog post) Bake for 40-55 minutes. Cake is done once cracks are dry and toothpick comes out clean. If you are unsure, leave it in for another few minutes (the toothpick will be dry before the cake is done). The cake is very moist, but you dont want it to be undercooked. Let cake cool slightly before removing from pan. Serve with butter! You may want to have a witness there when you take your first bite because, trust me, it will be hard to restrain yourself. An alternative name for this cake is the 24 Hour Cake because it only lasts that long, or less. (Yes, I just made that up .... maybe) *Healthy alternatives: use all olive oil rather than just half and/or substitute 1/2 cup whole wheat flour for 1/2 cup of regular flour in white mix.

Grilled Pork Chops and Ratatouille

4 bone-in pork chops. kosher salt. Pepper. 2 peppers (any color). 2 small zucchini. 1 small eggplant. 2 tbsp. olive oil. 2 tbsp. store-bought pesto.

Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper. Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side. Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto, 1/4 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Serve the pork with the ratatouille and additional pesto, if desired.

Fresh Fig Flowers with Goat Cheese and Toasted Walnuts

8 Fresh Figs. 4 ounces, weight Goat Cheese. 1 teaspoon Balsamic Vinegar. 8 Toasted Walnuts. 2 teaspoons Honey.

Wash figs, cut off stems, cut from top to bottom, about 3/4 of the way down, then cut in the other direction from top down, about 3/4 of the way down. Do not cut figs all the way down or they will not keep their shape. Place fig flowers in a mini muffin tin and broil on low for 3 minutes. Remove from oven and fill each flower with small dollop of goat cheese. Drizzle balsamic vinegar over goat cheese. Return pan to the oven and broil on low for 5 minutes. Remove from oven and top each fig flower with toasted walnuts then drizzle with honey. Serve warm. For more detailed photos, see the related blog post.

Orzo With Spinach and Red Pepper

4 ounces orzo, cooked. 1 tablespoon olive oil. 1 red bell pepper, diced. 4 garlic cloves, minced. 1 (10 ounce) package frozen spinach, chopped, thawed and squeezed dry. 14 cup parmesan cheese, grated. 12 teaspoon oregano. 12 teaspoon lemon pepper.

Heat oil in large skillet over medium heat. Add bell pepper and garlic. Cook and stir 2 to 30 minutes. Add cooked orzo and spinach; stir until evenly mixed and heated. Remove from heat and stir in cheese, oregano and lemon pepper.

Hummingbird Muffins Stuffed with Cinnamon Cream Cheese

1 cup Whole Wheat Pastry Flour. 3/4 cups All-purpose Flour. 2 teaspoons Baking Powder. 1/4 teaspoons Baking Soda. 1/2 teaspoons Kosher Salt. 1 teaspoon Cinnamon. 1/4 teaspoons Nutmeg. 1/2 cups Brown Sugar. 1/4 cups Unsweetened Shredded Coconut. 1/4 cups Toasted Pecans, Chopped. 2 Ripe Bananas, Peeled And Mashed. 2 Egg Whites. 1/2 cups Plain, Non-fat Greek Yogurt. 1/4 cups Non-fat Milk. 1 teaspoon Vanilla Extract. 1/2 cups Fresh Or Canned Pineapple, Diced. 3 ounces, weight Light Cream Cheese, Room Temperature. 3 Tablespoons Powdered Sugar. 1/4 teaspoons Cinnamon.

For the muffins: Preheat oven to 400 F and line a standard size muffin tin with 12 liners. Spray the muffin liners with cooking spray. In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, coconut, and pecans. In a separate bowl whisk together the mashed bananas, egg whites, yogurt, milk, vanilla, and pineapple. Pour the wet ingredients into the dry and stir just until combined. For the cinnamon cream cheese: In a small bowl whisk together the softened cream cheese, powdered sugar, and cinnamon until it is smooth and combined. To assemble the muffins: Scoop 1 1/2 tablespoons of the muffin batter into the bottom of each muffin cup. On top of the batter add a teaspoon of the cinnamon cream cheese. Add another 1 1/2 tablespoons of muffin batter onto the top of that, and smooth the top. Place the pan of muffins on the middle rack of the oven and bake at 400 F for 14-16 minutes or until the muffins are golden on top and a toothpick inserted in the middle comes out clean. Remove pan from oven and set it on a rack to cool for a minute or two. Then move the muffins to a wire rack to cool. Muffins are best served the same day, but may be stored in an airtight container for a couple days. Notes: Because there in no oil or butter in the muffins they tend to stick to the muffin cup liners. Spray the muffin cups with cooking spray to help prevent this or just bake them in the sprayed muffin tin without the muffin cup liners.

Homemade Cheddar Garlic Soft Pretzels

1- 1/2 cup Water, Plus 2 Tablespoons. 1 Tablespoon Instant Yeast. 2 Tablespoons Brown Sugar. 3- 1/2 cups Bread Flour. 1 teaspoon Salt. 1- 1/2 cup Shredded Cheddar Cheese. 2 Tablespoons Dried Parsley Flakes, More For Topping. 1- 1/2 Tablespoon Dried Minced Onion. 1 whole Large Egg. 1 Tablespoon Sea Salt. 1/4 cups Butter, Melted.

Combine 1 1/2 cups water, yeast and sugar in the bowl of a stand mixer that is fitted with a dough hook and mix until fairly mixed. This will take about one minute. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes. In a medium bowl combine flour and regular salt. Add flour and salt mixture into the bowl with the yeast mixture and knead for 2 minutes. If dough is super sticky add small amounts of additional flour until dough stops sticking to the sides. I had to add about 1/4 cup more. Do not add more than 1/2 cup. Add the cheese, parsley and dried minced onions and mix until just combined. Let it rest for 15 minutes. Preheat oven to 425 F. Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut the ball of dough in half and then cut each half into thirds to make 6 smaller balls of dough. Each ball should be a little over 1/2 cup. This measurement does not have to be exact. Use as much or little dough for each pretzel as you wishthe size of the pretzel is completely up to you. Take each ball of dough and roll into a rope. Make them as even in diameter as you can get it. My ropes were about twenty five inches long. Feel free to make your pretzels as thick or as thin as you wish. I personally like thicker pretzels, but make sure you do not make your ropes too thick because the dough will expand quite a bit in the oven. To shape the pretzel, take the ends of the rope and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link for visual instructions. In a small bowl, beat the egg and remaining 2 tablespoons water together and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on a baking sheet that youve lined with parchment paper and sprayed with non-stick baking spray. Sprinkle the tops of the pretzels with sea salt and parsley. Bake for 15 minutes total, or until golden brown. After the first 10 minutes, remove the pretzels from the oven and carefully brush with melted butter before returning them to the oven to bake for the remaining 5 minutes. Remove from oven. Allow pretzels to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days or frozen for up to 3 months.

Ginger Citrus Spiced Turkey Legs

1/2 cups Salt. 1/2 cups Sugar. 4 cups Water, Or Enough To Fully Submerge Turkey Legs, Divided. 2 whole Turkey Legs. 2 cloves Garlic, Smashed And Peeled. 1 Tablespoon Black Peppercorns. 6 whole Cardamom Pods. 1 Tablespoon Cloves. 1 whole Lemon, Sliced. 1 whole Lime, Sliced. 1 whole Orange, Sliced. 8 slices Old Ginger. 2 teaspoons Ground Garam Masala. 1 teaspoon Ground Coriander. 1 teaspoon Ground Chili.

Prepare the brine by dissolving salt and sugar in 1 cup water. Place turkey legs in a non-reactive container with a lid, ensuring that it fits the legs as well as brine. Pour in solution, garlic, peppercorns, cardamom, cloves, sliced lemon, sliced lime, sliced orange, ginger, and the rest of the water. Cove rand leave in the fridge to brine for at least 8 hours, up to 12 hours. When ready to cook, preheat oven to 360 degrees F or 180 degrees C. Drain turkey legs and set aside the citrus slices and whole spices from the brine. For the dry rub, mix ground garam masala, ground coriander, and chili powder in a small bowl. Line roasting pan with some of the reserved slices of lemon, lime and orange. Pat dry turkey legs and rub with spice mix. Place on top of citrus slices. Top with more slices and some brining spices. Leave for 10 minutes to bring it closer to room temperature. Roast for 45 minutes to 1 hour or until juices run clear when meat is pricked. If youre the precise kind of person, cook until internal temperature reaches 180 degrees F or 82 degrees C. Remove from oven and cover loosely with foil. Let rest for 15 minutes. Serve with roasted vegetables!

Steamed Fish with Lime and Chile

4 large garlic cloves, crushed. 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish. 1 tablespoon chopped green Thai chiles. 2 tablespoons (or more) fresh lime juice. 2 tablespoons Thai fish sauce (nam pla). 1 tablespoon sugar. Pinch of freshly ground white or black pepper. 1 whole head-on black bass or rainbow trout (1 1/2-2 pounds), cleaned, scored to the bone on both sides in 1" intervals. 2 tablespoons low-salt chicken broth. 1 lime, cut into thin rounds. Steamed jasmine rice. Special equipment: A large bamboo steamer.

In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside. Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes. Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.

Herbed Chicken Fingers

2 -3 chicken breasts, cut in strips. 1 cup pancake mix. 1 teaspoon salt. 14 teaspoon dry mustard. 14 teaspoon thyme. 14 teaspoon tarragon. 14 teaspoon sage. 23 cup milk. 14 teaspoon hot pepper sauce. vegetable oil (for frying).

Cut chicken breasts into small strips. In a wide shallow bowl combine pancake mix, salt, dry mustard and herbs. Stir hot pepper sauce into milk. Add to dry mixture and stir until smooth. (If too thick, stir in one or two tablespoons more milk, but you will want it fairly thick to coat chicken. ). Dip chicken pieces into batter. Drop in vegetable oil heated to 340 to 350 degrees on a frying thermometer. (Chicken fingers may be dropped into hot oil 1/2 inch deep in a skillet.) Fry about 5 minutes, turning once, until golden. Drain on paper towels. Note: Do not crowd when frying. Fry only a few pieces at a time.

Gluten Free Almond Swirl Brownies

Brownie Base:. 4 tablespoons unsalted butter, cut into 1/2-inch slices. 4 ounces unsweetened chocolate, chopped. 1/4 cup Mott's Original or Natural Applesauce. 1 teaspoon vanilla extract. 1 cup granulated sugar. 1/2 teaspoon fine sea salt or kosher salt. 2 large eggs. 3/4 cup almond flour. 1/4 cup chopped roasted unsalted almonds. Almond Butter Swirl:. 1/2 cup smooth almond butter. 1/4 cup powdered sugar. 2 tablespoons Mott's Original or Natural Applesauce.

Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan. Melt the butter and chocolate together in a small (1 1/2-quart) heavy-bottomed saucepan over low heat, stirring constantly to make sure the chocolate doesn't burn. When nearly all the chocolate is melted, remove the pan from the heat and continue stirring to melt completely. Scrape the melted chocolate into a large mixing bowl with a silicone spatula. Stir in the applesauce and vanilla extract, then stir in the sugar and salt until a grainy batter forms. Stir in the eggs one at a time, making sure the first egg is fully incorporated before adding the next. Gently stir in the almond flour 1/4 cup at a time, then stir in the almonds. Pour the batter into the prepared baking pan, spreading it evenly to reach all the corners of the pan. Make the almond butter swirl by beating the almond butter, sugar, and applesauce together with a silicone spatula or electric hand mixer on low speed. Drop the almond butter in spoonfuls over the brownie batter and use the tip of a butter knife to carefully swirl into the batter, making sure not to puncture the foil on the bottom of the pan. Bake for 45 minutes to 1 hour, or until a toothpick or small knife inserted into the center of the pan comes out with moist crumbs attached. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.) Cool completely in the pan for at least an hour and preferably overnight. Use the long edges of the foil to carefully lift the bars out of the pan and onto a cutting board. Peel the foil off and cut the brownies into squares. Brownies taste best when baked the day before you plan to serve them. Leftover brownies can be stored in the refrigerator in an airtight container for up to 5 days.

Sweet and Sticky Mango Basted Chipolata Sausages

2 lbs chipolata sausages. 6 -8 tablespoons mango chutney, I recommend Sharwoods.

Double line a large baking tin with tin foil-either spray with non stick spray or add a sheet of non stick baking parchment to base of tin. Throw chipolatas into the pan and spread around. Throw the mango chutney on top of chipolatas. Bake in a moderate oven, basting and turning the chipolatas often so that the chutney coats them well as it melts. You may like to add more chutney at this stage if you feel there is not enough! Bake until sausages are cooked and well coloured. They should be good and sticky. Serve with plenty of napkins!

David's Mesquite Smoked Texas Brisket

8 pounds beef brisket. 15 cloves garlic, peeled. 1/4 cup Greek-style seasoning.

Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.

Easy Chicken Stromboli

1 basic pizza dough. 1 (8 ounce) package Perdue Short Cuts original roasted carved chicken breasts, diced. 34 cup cheddar cheese, shredded. 34 cup mozzarella cheese, shredded. 12 cup onion, chopped. garlic salt. 12 cup parmesan cheese. 1 egg. 3 tablespoons water.

Let dough rise in warm place until doubled in size. Roll dough out on a floured surface. Shape into a 12"x14" Rectangle. Place diced chicken, cheddar cheese, mozzarella cheese, chopped onion, 1/4 cup Parmesan Cheese and sprinkle with Garlic Salt, leaving 1/2" without the filling so you can pinch and seal it closed. Roll up jelly roll style (start with long side) and fold ends and pinch to seal. Place onto a greased baking sheet seam side down. Cover and let rise 45 minutes. Beat egg and add water to make an egg wash. Brush egg wash onto dough and sprinkle with remaining Parmesan Cheese and sprinkle with Garlic Salt. Bake at 350 for 30 minutes or until it is golden brown.

Italian Meatballs Wrapped in Jumbo Pasta Shells

1 pound Ground Turkey. 1 whole Egg. 13 cups Bread Crumbs. 1 Tablespoon Worcestershire Sauce. 1 teaspoon Dijon Mustard. 1 Tablespoon Garlic Powder. 1 Tablespoon Seasoned Salt. 1 teaspoon Coarse Ground Pepper. 1 Tablespoon Olive Oil. 2 cloves Garlic, Minced. 28 ounces, weight Can Crushed Tomatoes. 14- 1/2 ounces, fluid Can Tomato Sauce. 1 Tablespoon Worcestershire Sauce. 1 dash Balsamic Vinegar. 4 whole Basil Leaves, Chiffonaded (or 2 Teaspoons Of Dried). 1 teaspoon Dried Oregano. 1 teaspoon Sea Salt. 1 teaspoon Coarse Ground Pepper. 1 cup Monterey Jack Cheese, Shredded. 3 ounces, weight Muenster Cheese. 1/2 cups Parmesan Cheese. 2 whole Fresh Basil Leaves (or 1 Teaspoon Of Dried Basil). 8 ounces, fluid Whole Milk Ricotta Cheese. 2 Tablespoons Cream Cheese, Softened. 1 whole Egg. 12 ounces, weight Jumbo Pasta Shells, Cooked According To Directions.

For The Meatballs: Preheat oven to 425 degrees . Mix all of the meatball ingredients in a mixing bowl thoroughly by hand. Roll into 1 size balls and place on a baking sheet sprayed with cooking spray. Bake for about 17-20 minutes or until browned on both sides, turning halfway through. Remove from the oven and cover with aluminum foil to keep it warm. Set aside. Adjust the heat in the oven to 375 degrees . For The Sauce: In a large sauce pan over medium-high heat add the oil, then saute the garlic until fragrant. Add the rest of the sauce ingredients. Bring to a slow boil, reduce heat to low and cover. Stir occasionally and simmer for about 30 minutes and remove from heat. For The Filling: Using a food processor (or by hand if chopping makes you happy), pulse the jack cheese, Muenster, parmesan cheese and basil until relatively fine; set aside. In a large mixing bowl, combine the Ricotta, cream cheese, and egg then add half of the dry cheese mixture in, stirring to combine. The other half of the dry cheese will go on top before baking. So set it aside for now. To Assemble: Spread about 1/2 cup of the sauce in the bottom of a 9X13 glass pan. Coat the inside of each pasta shell with about a teaspoon of ricotta mixture, then add a meatball. Wrap the shell around the meatball and place it in the baking dish. Continue with the rest of the shells, filling and meatballs. Pour the remaining sauce over the pasta and sprinkle with the rest of the cheese. Bake at 375F for about 30 minutes, or until cheese is melted and the sauce is bubbly.

Cheese Frenchee

6 slices American cheese. 6 slices white bread. mayonnaise. 1 egg. 12 cup milk. 34 cup flour. 1 teaspoon salt. corn flake crumbs, crushed fine. oil (for deep frying).

Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut the crusts off the sandwiches. Cut each sandwich diagonally both ways, making 4 triangles. Combine egg, milk, flour and salt. Dip each triangle into egg mixture and then coat with the corn flake crumbs. Deep fry at 375F until golden brown.